Adapted from TeaNY by Moby and Kelly Tisdale

This curry is a go-to for an easy yet satisfying meal. Just the right amount of spice, carbs and protein, which can all be altered to fit what you have on-hand.

We actually visited the TeaNY cafe in the Lower East Side when we were in New York - An amazing tea shop and vegetarian eatery. It did live up to all the hype :)

• 3/4 pound peeled potatoes, cut into bite-sized pieces

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons curry powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 2 tablespoons olive oil

• 1 small yellow onion, chopped small

• 2 garlic cloves, very finely chopped or mashed

• 1 cup frozen peas

• 1/2 cup coconut milk

Boil potatoes until completely soft. In a separate bowl, combine salt, curry, cumin and coriander, and set aside. Heat the oil in a skillet at medium-high heat. Then add the onions, and cook until they are translucent. Add the onions, and cook for 2 minutes. Add the potatoes and peas. Stir gently for 5 minutes. Add coconut milk, and stir until mixture is evenly coated. Enjoy!